Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo

                These lemony boursin chicken meatballs with asparagus orzo will be your new go-to dinner for busy nights. It's full of flavor and comes together with ease.
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                Categories: main course meat starch vegetable

                Ingredients

                • 1 lb Ground Chicken
                • 1 large Egg
                • 1 5.3 oz Garlic & Herb Boursin Cheese Round
                • 1 Lemon zested
                • 1 tablespoon Fresh Basil Leaves finely minced
                • 1/2 cup Italian Breadcrumbs
                • 1/2 teaspoon Kosher salt
                • 1 teaspoon Italian seasoning
                • 1 tablespoon Olive Oil
                • 4 tablespoon Salted Butter divided
                • 1 tablespoon Olive Oil (plus more for serving)
                • 1 small Sweet Onion finely chopped
                • 4 cloves Garlic finely chopped
                • 1 cup Uncooked Orzo
                • 2 cups Broth (vegetable or chicken or bone)
                • 1 bunch Asparagus ends trimmed and discarded, finely chopped
                • 1 cup Milk
                • 1 cup Parmesan Cheese freshly grated (plus more for serving)
                • 1/2 Lemon juiced
                • Kosher Salt
                • Fresh Cracked Pepper
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                Instructions

                1. Preheat oven to 400F.
                2. Add all of the meatball ingredients to a large mixing bowl and mix until combined.
                3. Roll into 1.5 inch golf ball sized balls and place in a greased cast iron skillet, sheet pan or oven-safe baking dish.
                4. Drizzle with olive oil and bake for 25-30 minutes. If not brown on the top, turn the broiler on for the last 3 minutes then remove from the heat.
                5. While the meatballs are cooking, add olive oil and 2 tbsp of butter to a pan with a tight fitting lid and heat it over medium heat.
                6. Once hot, add onion and a pinch of salt and cook for 4-5 minutes.
                7. Add garlic and cook down for another few minutes or until the garlic is starting to get tender and fragrant.
                8. Add uncooked orzo and the broth and stir. Once simmering, put the lid on, slightly ajar, and let cook for about 6 minutes.
                9. Remove lid and add asparagus and milk and stir once more. Put the lid back on and let the orzo cook for 3-4 more minutes or until the pasta is al dente and the asparagus is tender.
                10. Remove the lid and add the cheese, remaining butter, lemon juice and stir. Season with salt and pepper to taste.
                11. Pour the asparagus orzo onto a shallow, large serving bowl and top with cooked meatballs, a drizzle of finishing olive oil and tons of grated parmesan cheese.